CN1135857A - Process for producing meat extract having excellent flavor - Google Patents
Process for producing meat extract having excellent flavor Download PDFInfo
- Publication number
- CN1135857A CN1135857A CN96104381A CN96104381A CN1135857A CN 1135857 A CN1135857 A CN 1135857A CN 96104381 A CN96104381 A CN 96104381A CN 96104381 A CN96104381 A CN 96104381A CN 1135857 A CN1135857 A CN 1135857A
- Authority
- CN
- China
- Prior art keywords
- fat
- oil
- gravy
- juice
- technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/006—Refining fats or fatty oils by extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a technique used for manufacturing edible gravy with excellent flavor; wherein, original gravy after oil and fat are separated at least contains 1 percent of oil and /or fat by weight and then the rest gravy after being separated is concentrated.
Description
The present invention relates to produce the method for edible gravy, for example raise gravy or poultry juice.
Gravy is widely used in food technology, and usually oil and fat are also extracted simultaneously to be present in from the Normal juice that raw material (bone, abandon meat etc.) extract, so need as soon as possible they are separated by means of static separation, centrifugal or similar means.The reason of doing like this is for the rancid flavor that produced after preventing oil and lipid oxidation enters into the juice that will make in follow-up technology, because oil and fat oxidation and becoming sour soon at this moment.Remove deoil with fat after remainder liquid (being called " gravy " later on) be condensed to the gravy finished product immediately, oil that is separated simultaneously and fat add antioxidant after dehydration become meat oil, meat fat finished product.The gravy that is concentrated into predeterminated level is in some cases added oil and fat again and is made the various differently flavoured finished product gravy that have of form such as emulsion subsequently.
But, though can not have oil and lipid oxidation by the prepared gravy of said method, the strange taste that produced of back that becomes sour, they also lack desirable fragrance, particularly when being used for chicken bone soup that Chinese-style restaurant or Chinese style oodle shop often taste etc.So for the local flavor that increases food also will add special additive spices etc.But the taste of spices is with natural flavour mountaineous different, and the quantity of spices also will be according to existing Japanese rules simultaneously, and this problem of gravy that makes the strong local flavor of a kind of tool so how can not adopt this class spices is paid close attention to very much.
Because above-mentioned situation, the purpose of this invention is to provide a kind of manufacture method that needn't adopt spices etc. promptly to have the gravy of strong local flavor.
To achieve these goals, the present inventor is after having carried out research completely, as if discovery can produce the edible gravy with strong barbecue local flavor with opposite with people's general knowledge in the field of making gravy step, and the gravy that soon is considered to because it is easy to become sour oil and/or the fat that will promptly separate immediately usually and will concentrates the disappearance in order to avoid its peculiar taste volatilizees rapidly usually immediately get juice from raw material after from juice is kept also high temperature in addition of coexisting state.
So the present invention relates to a kind of technology of producing edible gravy, it is characterized in that Normal juice and oil and/or fat keep mixing also jointly in addition high temperature.
Should notice in the content relevant with the present invention in comprising the specification of claim that the implication of Normal juice is that it is to comprise at high temperature with oil and/or fat coexistence and make, can make gravy have any proposition liquid of juice of the local flavor of improvement.
Fig. 1 a to Fig. 1 c is the chart of the chicken extract production procedure of example 1.
Now the present invention is described in detail:
Can be used for processing any raw-food material of being used in the prior art producing edible juice and unrestricted by the production technology of edible poultry gravy of the present invention or poultry juice. Technique of the present invention except the part consistent with prior art its one of the most significant feature be that the heat treatment step of special efficacy is about to Normal juice and maintains the flavor that makes Normal juice under the condition of high temperature with oil and/or fat and strengthen or improvement.
The road is such as is generally known, as the raw material that be used for to extract poultry gravy comprise the domestic animals such as ox, pig, horse, sheep, goat bone, abandon the things such as meat, internal organ, and the raw material that is used for extracting poultry juice comprises the gallinaceous bone of domestic chicken, duck, goose, turkey and class, abandons the things such as meat and internal organ. Oil and/or the fat of being given an example be comprised in these raw material. Although the fat of any kind or oil can be used with Normal juice, the fat of beef, pork or chicken is best. Also be similar fat and/or the next raw material as getting juice of oil best perhaps. A kind of oil and/or fat can be private or be shared with other oil and in the fat one or more.
The high-temperature processing method of the below during with concentrated discussion Normal juice and in being contained in oil and/or fat.
Also be at first raw material to be done to extract to handle in production technology of the present invention to obtain Normal juice.This step is identical with common extraction process.
Resulting then Normal juice and oil and/or fat are heated insulation jointly and handle.
Usually all know when heat food not only and between amino acid and sugar, maillard reaction can take place, the reaction of complexity also can take place between oil and/or fat and materials such as amino acid, sugar, finally produce multiple flavor.But in the technology of making edible juice the main points of manufacturing technology be do not heat as best one can and getting in the juice step and after to remove as far as possible wherein oil and/or fat to prevent that issuable rotten smell enters in the juice in oil and/or the fat.
But,, when Normal juice and oil and/or fat coexistence, owing to remain under the higher temperature, do not go so do not have in the superior flavor that the rotten taste of oil and/or fat joins juice according to the present invention.
When Normal juice itself is heated and is incubated, may not have proper flavor and form.But a kind of smell of burning or undesirable steam flavor appear.
If the amount of oil-containing and/or fat can not produce desirable local flavor less than 1% weight in Normal juice.The content extreme value of institute's oil-containing and/or fat is found and can reaches 10% weight or more up to 200% weight in Normal juice.
According to the above, in order to produce good local flavor, must oil-containing and/or the Normal juice of fat remain on the high temperature.
Above-mentioned insulation measure has good effect to the gravy as one of Normal juice defined in the preamble.
Hereinafter will provide some examples so that the invention will be further described:
Example 1:
Production procedure is at Fig. 1
aTo 1
cIn be carried out expression.Can understand hereinafter narration with reference to these accompanying drawings:
1) in steam copper, makes the chicken in jelly meat of boning under 95 ℃ temperature, be incubated 15 minutes to get juice, and residue and fat piece separated to obtain the Brix value be that 8.0% gravy (belongs to a kind of in the Normal juice.)
2) the chicken fat that gravy and 50 parts of 100 parts of gained are separated mixes under the temperature that is incorporated in 90 ℃ and is incubated 24 hours, with centrifugal method the fat piece is separated then.
3) gained liquid is concentrated under the condition of decompression that to obtain Brix be 20.0% chicken extract.
For the ease of relatively, prepared two kinds of juice (control sample) by above-mentioned technology is additional in addition, but this technology has been done following change respectively: (a) in concentration process, do not keep heating; (b) continuation is heated but is not sneaked into the fat piece.
In the resulting chicken extract each all is added into salt, monosodium glutamate, flavouring etc. and makes chicken soup.Three kinds of chicken soups all are carried out sensory evaluation.The chicken extract that be concentrated this moment is adjusted to and contains 0.2% dry.
The result is shown in table 1.Effect demonstrates good quality strongly aspect flavor and the good smell (slight barbecue flavor) totally suppressing in fact to give birth at local flavor with juice [reference examples (the 1)] juice more of the present invention of not heating.Juice taste of the present invention is strong and demonstrate very big improvement aspect flavour.On the other hand, at the flavour that does not have the contrast juice [reference examples (2)] of heating gained under the condition of fat and similar with the juice of fat, but its flavor very poor (fermentation taste).
Table 1. chicken soup evaluation result
| Reference examples (I) (not heating) | The present invention's (fat, heating are arranged) | Reference examples (2) (no fat, heating) | ||
| The chicken flavor | Give birth to | ????+ | ??????- | ??????- |
| Fragrant (slight barbecue flavor) | ????- | ??????++ | ??????- | |
| Good to eat | ????+ | ??????+ | ??????+ | |
| Improve denseness | ????+ | ??????++ | ??????++ | |
| Total satisfaction * | ????5 | ??????7 | ??????3 | |
-: a little less than ,+: strong slightly, ++: strong
*: to 10 (good), benchmark is to be 5 minutes with the reference examples that do not heat from 1 (poor) in scoring.
The invention provides production and need not add the possibility of gravy that additive such as spices can have the local flavor of strong and high-quality.
Claims (4)
1. be used to produce the technology of edible gravy, this gravy is a kind of in poultry gravy and the poultry juice, and this technology is to keep under the situation that Normal juice contains the oil of at least 1% weight and/or fat, oil and fat are separated, more remaining liquid is being concentrated.
2. according to the technology of claim 1, wherein contain at least 10% or the oil of more multiple amount and/or the Normal juice of fat be heated.
3. according to the technology of claim 1 or 2, wherein temperature is heated to 60 to 120 ℃ and kept 3 to 72 hours.
4. by each technology in the claim 1 to 3, wherein contained oil and/or fat are to be suggested together when getting juice and to be comprised in the Normal juice the most at the beginning.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17813/95 | 1995-02-06 | ||
| JP01781395A JP3430694B2 (en) | 1995-02-06 | 1995-02-06 | Method for producing meat extract having good flavor |
| JP17813/1995 | 1995-02-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1135857A true CN1135857A (en) | 1996-11-20 |
| CN1075361C CN1075361C (en) | 2001-11-28 |
Family
ID=11954185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96104381A Expired - Lifetime CN1075361C (en) | 1995-02-06 | 1996-01-25 | Process for producing meat extract having excellent flavor |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP3430694B2 (en) |
| CN (1) | CN1075361C (en) |
| FR (1) | FR2730135B1 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1255867A (en) * | 1969-05-10 | 1971-12-01 | Kenji Matsukura | Method for preparing a liquid relish from meats |
| JPS5963157A (en) * | 1982-10-04 | 1984-04-10 | Ajinomoto Co Inc | Method for improving taste and flavor of food extract |
| JPS59173070A (en) * | 1983-03-22 | 1984-09-29 | Ajinomoto Co Inc | Preparation of meat extract |
| FR2614183B1 (en) * | 1987-04-21 | 1990-04-06 | Combes Andre | ADDITION COMPOSITION FOR HUMAN FOOD PRODUCTS. |
| ES2059951T3 (en) * | 1990-10-23 | 1994-11-16 | Barilla Flli G & R | A METHOD OF PREPARING A SPREADABLE GLUTAMATE-FREE CONDIMENT CONTAINING MEAT AT A COMMERCIAL SCALE. |
-
1995
- 1995-02-06 JP JP01781395A patent/JP3430694B2/en not_active Expired - Lifetime
-
1996
- 1996-01-25 FR FR9600845A patent/FR2730135B1/en not_active Expired - Fee Related
- 1996-01-25 CN CN96104381A patent/CN1075361C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| FR2730135A1 (en) | 1996-08-09 |
| JP3430694B2 (en) | 2003-07-28 |
| JPH08205811A (en) | 1996-08-13 |
| CN1075361C (en) | 2001-11-28 |
| FR2730135B1 (en) | 1997-08-29 |
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| C14 | Grant of patent or utility model | ||
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Granted publication date: 20011128 |
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